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Eggs ‘n Ham Biscuit Sandwiches

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs American Breakfasts, Brunches 10 Servings

INGREDIENTS

12 oz Pillsbury Big Country Refrigerated Buttermilk Biscuits
1 tb Butter or margarine
5 Eggs
1/4 c Milk
1/4 ts Seasoned salt or salt
1 ds Pepper
3 sl American cheese; cut into strips
5 sl Thin cooked ham; cut into quarters

INSTRUCTIONS

Heat oven to 400 degrees. Bake biscuits as directed on can. Meanwhile, melt
margarine in medium skillet over medium heat; tilt pan to coat. In small
bowl, combine eggs, milk, seasoned salt and pepper; blend well. Pour egg
mixture into skillet; reduce heat to low. Cook until eggs are almost set
but still moist, stirring occasionally from outside edge to center,
allowing uncooked egg to flow to bottom of skillet. Remove from heat; top
with cheese strips. Cover tightly; let stand 2-3 minutes or until cheese is
melted. In another skillet, heat ham over low heat until thoroughly heated.
To assemble sandwiches, split warm biscuits. Place 2 pieces of ham on
bottom half of each biscuit. Spoon egg mixture evenly over ham. Top each
with remaining biscuit halves.
Recipe by: FRESH-BAKED BISCUITS
Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998

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